Everything you love about a caramel macchiato—baked into a soft, spiced coffee cake with golden crumble and gooey drizzle.

There’s something undeniably comforting about a slice of Caramel Macchiato Coffee Cake when the air turns crisp and your favorite fall drinks are back in rotation. This version layers espresso, cinnamon, and caramel into a soft vanilla cake that tastes just like a coffeehouse classic. Serve it for brunch, dessert, or an afternoon pick-me-up—it brings that cozy café vibe home, no barista needed.

Why You’ll Love This Recipe

• Inspired by a caramel macchiato with espresso and cinnamon brown sugar swirl.
• Starts with a yellow cake mix but tastes bakery-level.
• Topped with a thick, buttery crumb full of fall flavor.
• Finished with a caramel drizzle for that classic coffee shop feel.
• Perfect for brunch, dessert, or a fall afternoon treat.

Ingredient Notes

• Yellow Cake Mix – Use any standard 15.25 oz box. It’s the base of the cake and keeps the recipe simple and reliable.
• Instant Espresso Powder – This gives the cake its signature coffeehouse kick. You can find it near the baking cocoa or use instant coffee as a backup.
• Sour Cream – Adds richness and keeps the cake super moist. Full-fat works best, but Greek yogurt is a good substitute.
• Caramel Sauce – Use a jarred sauce for ease or homemade if you want to elevate the flavor. Salted caramel adds a great contrast to the sweet crumb.
• Brown Sugar + Cinnamon – Key to the swirl and crumb topping. For a deeper fall flavor, you can add a pinch of nutmeg or allspice.

Before You Bake

Do I have to use espresso powder?
Espresso powder gives the cake its signature caramel macchiato flavor, but instant coffee works in a pinch. For a milder flavor, reduce the amount slightly.

Can I make this ahead of time?
Yes! This cake stays moist for up to 3 days covered at room temperature. You can also bake it a day ahead and add the caramel drizzle just before serving.

What pan should I use?
A 9×13-inch pan works best for even baking and layering. Glass or metal both work—just keep an eye on the bake time.

Caramel Macchiato Coffee Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For the Cake:

• 1 box yellow cake mix (just the dry mix)
• 1 cup sour cream
• ½ cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder or instant coffee
• 1 tbsp hot water

For the Espresso Swirl:

• ½ cup brown sugar
• 1 tsp cinnamon
• 1 tsp instant espresso powder

For the Crumb Topping:

• 1 cup flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ tsp cinnamon
• ½ cup melted butter

For the Caramel Drizzle:

• ½ cup jarred caramel sauce (or homemade)

FAQ

Can I use a spice cake mix instead of yellow?
You can, but it will change the flavor. Yellow cake keeps it more true to a caramel macchiato.

Does this need to be refrigerated?
Not unless your kitchen is very warm. It keeps best at room temperature in an airtight container for up to 3 days.

Can I freeze it?
Yes. Slice it, wrap well, and freeze for up to 2 months. Add the caramel drizzle after thawing for best texture.

Can I make it without the crumb topping?
You can skip it, but the buttery crumb adds texture and balances the sweetness. For a shortcut, use store-bought streusel topping.

Is this actually made with coffee?
Yes! The espresso powder adds real coffee flavor to give it that classic caramel macchiato taste.

Sprinkle of Fun

Bake this cake when the air turns crisp and the leaves start to fall—it’s made for that in-between season where everything smells like cinnamon and autumn is in the air. Slice it up, grab a blanket, and head outside with a warm drink and a good seasonal read. You’ll be Hallmark-ready if it’s got small-town autumn vibes and a dash of romance!